The Ultimate Stuffed Crust Pepperoni Pizza That’ll Steal Dinner’s Spotlight

Sharing is caring!

You know that moment when your teeth meet that golden pizza crust edge… and discover molten cheese inside? That’s the magic trick I mastered for busy weeknights using three brilliant ingredients you probably already have. Let me tell you about the time my niece declared this Stuffed Crust Pepperoni Pizza “better than the inflatable jumpy place” – high praise from a six-year-old whose love language is pepperoni curls.

Prep: 15 min | Cook: 15 min | Total: 30 min

Servings: 4-6 | Difficulty: Easier than parallel parking

When Cheese Meets Dough Sorcery

We’re not just making pizza – we’re engineering edible joy pockets. Here’s what transforms ordinary ingredients into Friday night legend:

• 6 pliable sticks of Sargento® String Cheese (your secret tunneling tools)
• 1 can (10 oz.) refrigerated pizza dough – the trusty canvas
• ½ cup tangy pizza sauce that’ll make your taste buds do the twist
• 20 slices pepperoni destined to crisp into edible umami coins
• 1 cup (4 oz.) Sargento® Shredded Mozzarella – the cloud of meltiness

Building Your Cheesy Underground Railroad

Start by preheating your oven to 425°F – we want it hotter than your last text argument. Now grab that baking pan. I use a well-loved 13×9″ sheet that’s seen more cheese spills than a toddler’s high chair.

1. Unroll the dough like you’re unveiling a treasure map. It’ll try to shrink back – show it who’s boss by firmly pressing into the pan’s bottom and up the sides. Pro tip: sprinkle flour on your fingertips if it gets clingy.
2. The cheese heist begins: Line those Sargento string cheeses along the inner crust edge like edible sandbags. This is where you channel your inner sushi chef – keep them snug but not overlapping!
3. Seal the deal: Fold the dough’s edges over your cheese tunnel, pressing firmly like you’re tucking in a cheesy baby. A little water on your fingertips helps seal stubborn gaps. Curse under your breath when cheese oozes out – it’s part of the ritual.

The Grand Topping Heist

Now comes the fun part – it’s time to arm your pizza like a flavor knight. Spread that tangy pizza sauce over the dough using the back of a spoon, leaving a ½-inch border (unless you enjoy rouge sauce sabotaging your oven floor). Sprinkle the shredded mozzarella like fairy dust, then artfully arrange pepperoni slices in a spiral pattern – channel your inner pizza Picasso. Confession: I once tried arranging them into a heart shape for Valentine’s Day. It baked into a Rorschach test blob. Embrace the chaos.

Baking: Where Magic Gets Crispy

Slide your creation into the oven’s middle rack and bake for 12-15 minutes. Watch for three signs of doneness: 1) crust edges turn golden-brown like a suntanned lifeguard 2) pepperoni edges crisp into tiny edible cups 3) cheese bubbles erupting in volcanic glory. Rotate the pan halfway if your oven has “moody artist” temperature zones.

Serving Suggestions

Let the pizza rest 3 minutes – just enough time to dramatically whisper “BEHOLD!” to your hungry audience. Pair with:

• A crisp green salad with lemon vinaigrette (the virtuous counterbalance)
• Garlic knots wearing a parsley confetti jacket
• For kids: rainbow veggie sticks with ranch for “cool down” dipping
• For adults: A chilled Italian red blend that’s smoother than Sinatra

Flavor Boosts & Fixes

Turn up the volume:

• Add pickled jalapeños pre-bake for a sweet heat tango
• Post-bake, drizzle hot honey for a sweet-spicy crescendo
• Swap ¼ cup mozzarella for smoked gouda – hello, campfire vibes

Fix rookie mistakes:

• Soggy crust? Blot pepperoni with paper towels pre-topping
• Cheese tunnel breach? Patch gaps with dough scraps – it’s pizza surgery
• Burnt fingertips? Resist tearing into the pizza immediately (I’ve learned the hard way)

Storage & Reheating Tips

Leftovers? Ha! But just in case:

• Store slices in an airtight container for up to 3 days
• Reheat in a skillet over medium-low with 1 tsp water under the lid – steam resurrects the crust’s crunch
• Freeze unbaked pizza wrapped in parchment + foil for 2 months. Add 5 extra baking minutes from frozen

Pro Tip: Microwaving this Stuffed Crust Pepperoni Pizza makes the crust sadder than a deflated balloon. Don’t do it.

FAQs

Can I use homemade dough?
Absolutely! Swap the canned dough for 1lb of your favorite homemade pizza dough. Just roll it slightly thinner since it rises more.

Help – my cheese leaked everywhere!
Welcome to the club! Keep dough edges thick, and don’t overstuff. Cheese escapees become crispy fringe benefits.

Vegetarian options?
Skip pepperoni, add roasted mushrooms and olives. Stuff crust with vegan cheese sticks if needed.

Why This Pizza Earned Permanent Rotation

This isn’t just dinner – it’s a personality-packed flavor explosion that turns Tuesday into a celebration. The stuffed crust transforms eaters into gleeful cheese hunters, while pepperoni adds that salty crunch we all crave. It’s cheaper than takeout, faster than teaching a kid to tie shoes, and endlessly customizable. Plus, nothing beats the look on guests’ faces when they bite into that cheesy golden edge – pure edible alchemy.

So next time life hands you 30 minutes and a pepperoni craving, remember: you’re not just making pizza. You’re engineering joy, one molten cheese tunnel at a time. Now go forth and stuff crusts like the culinary wizard you are – and hey, send me photos of your most creative topping arrangements. I’m still recovering from my heart-shaped pepperoni incident.